I usually use barley with beef or lamb and rice, brown or wild with chicken...but you must have your reasons.
I begin by making my own killer chicken broth. It involves about 7 or 8 pounds of chicken backs, wings etc...carrots onion celery parsnip, parsley etc and simmering for 6 hours and then straining through a cloth. Cool and skim off the fat.
Then get out your soup pot.
Add:
1 chopped onion
4 ribs of celery, chopped
2T. butter ( or olive oil)
Sautee slowly until soft and beginning to brown.
Add 2 quarts of chicken broth and
1/2 cup barley or brown rice
And while it's coming to a boil, cut 3 or 4 carrots into buttons.
Add the carrots
And 1 10 oz can of chopped tomatoes...NOT in puree
1 bay leaf
1 T chopped parsley, dried or 3 T chopped fresh
1/4 tsp fresh ground black pepper
2 T sherry wine
Simmer about 30 minutes
Add 2 large boneless skinless chicken breasts cut into skinny slices ( it's easier to do if the chicken is partially frozen)
Continue simmering 20 to 30 minutes until chciken is no longer pink.
Don't over cook at this point or the chicken will get stringy.
Linda C

Thanks. I think the chicken stock is key!

Here's one that really looks great!
Chicken Mushroom Barley Soup
Makes 4 quarts; serves 10-12 as a soup course, 8 as a meal

This recipe is adapted from The Frog/Commissary Cookbook (Doubleday, 1985).

Ingredients:
3 Tb. butter
1½ cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 tsp. minced garlic
1 lb. sliced mushrooms
3 quarts chicken broth
1 tsp. salt
1 tsp. freshly ground black pepper
¼ tsp. nutmeg
1 cup pearl barley
2 lbs. boneless, skinless chicken breast, cut into bite-size chunks
2 Tb. minced dill (optional)
2 Tb. chopped parsley (optional)

Directions:
In a large stockpot, melt the butter.
Add the onions, carrots, celery, and garlic, and sauté over medium-high heat until tender but not browned.
Add the mushrooms and cook until just soft.
Add the broth, seasonings, and barley. Increase heat to high, bring to a boil, then cover and reduce heat to low-medium. Simmer 2 hours or until barley is tender.
Raise the heat to medium-high, add the chicken breast pieces, and cook just until chicken is cooked through, about 5-10 minutes.
Remove from heat, stir in the optional dill and parsley, and serve.
Tips:
The soup can be made up to two days in advance, refrigerated, and reheated. If it becomes too thick, thin with additional broth
Leftovers freeze beautifully, Thaw them in the microwave at 30% power, then heat on full power till hot.

This recipe made with a nice chicken stock (broth) sounds delicious. Thanks for posting!

gosh, i have been away for so long
don't even know where the time goes
i happened to get on and saw the recipe for chicken soup
and before i even looked i knew it was from Linda C

how are all of you doing???

i will try my best to be more present.........

Linda in Tennessee